hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2023.i2.s170hfb-170Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYКомплексная технология получения сырокопченых изделий пролонгированного срока хранения с пониженной концентрацией нитрита натрияComplex Technology for the Production of Smoked Products of Prolonged Shelf Life with a Reduced Concentration of Sodium Nitritehttps://orcid.org/0000-0002-3427-1605ДанильчукТатьяна НиколаевнаDanilchukTatiana N.danilchuktn@mgupp.ruhttps://orcid.org/0009-0004-8848-2725ИпатовДмитрий ЕвгеньевичIpatovDmitry E.dimarik8008@mail.ruФГБОУ ВО "Российский биотехнологический университет (РОСБИОТЕХ)"РоссияRussian Biotechnological University (BIOTECH University)Russian FederationООО НИИ Профи Био ФГБОУ ВО "Российский биотехнологический университет (РОСБИОТЕХ)"РоссияRussian Biotechnological University (BIOTECH University)Russian Federation202321092023523950Copyright © Данильчук Т.Н., Ипатов Д.Е., 20232023Данильчук Т.Н., Ипатов Д.Е.Danilchuk T.N., Ipatov D.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/170Введение

Введение. Спрос на мясные сырокопченые и сыровяленые продукты из свинины стабильно возрастает, что обусловливает разработку технологии, обеспечивающей стабильное качество готовой продукции в условиях нестабильности свойств исходного сырья. 

Цель

Цель. Целью данной статьи является описание разработки технологии сырокопченых изделий пролонгированного срока хранения с пониженной концентрацией нитрита натрия с применением новых видов стартовых культур и натурального цитрусового экстракта.

Материалы и методы

Материалы и методы. Объектами исследования являлись образцы мясных изделий из свинины (карбонад и грудинка), изготовленные с применением постферментативной термообработки, ферментированные с добавлением коммерческих стартовых культур (B-LC-78, Rosa, Easy Cure) от компании Chr. Hansen (Дания) и с добавлением композиции натуральных экстрактов цитрусовых. 

Результаты

Результаты. Авторами приведены экспериментальные данные по сенсорной оценке, микробиологическим исследованиям и анализу активности воды сырокопченых мясных продуктов, полученных с использованием комплексной технологии. Установлено, что применение композиции экстрактов цитрусовых позволяет улучшить цвет готового продукта и снизить содержание нитрита натрия, способствует пролонгации сроков хранения готовых продуктов. Даны практические рекомендации по подбору стартовых культур и технологических параметров постферментативной термообработки для производства отдельных видов мясных продуктов из свинины. 

Выводы

Выводы. Разработанная технология позволяет стабилизировать показатели качества мясных изделий и сократить продолжительность производственного цикла. Наиболее предпочтительной для производства сырокопченого карбонада является стартовая культура Rosa, а для производства сырокопченой грудинки – стартовая культура Easy Cure. Композиция экстрактов цитрусовых обладает антимикробной активностью и подходят для использования в производстве мясных сырокопченых продуктов. Показан потенциал применения композиции натуральных экстрактов цитрусовых в технологии мясных сырокопченых продуктов с постферментативной термообработкой для улучшения органолептических свойств, снижения нитрита натрия и пролонгации сроков хранения готовых продуктов.

Introduction

Introduction. The demand for smoked and cured pork meat products is steadily increasing. Particularly relevant is the development of technology that ensures stable quality of finished products in conditions of instability of the properties of the raw materials. 

Рurpose

Рurpose. The purpose of this article is to describe the development of technology for smoked products of prolonged shelf life with a reduced concentration of sodium nitrite using new types of starter cultures and natural citrus extract.

Materials and Methods

Materials and Methods. The objects of the study were samples of pork meat products (carbonade and brisket) made using post-enzymatic heat treatment, fermented with the addition of commercial starter cultures (B-LC-78, Rosa, Easy Cure) from the company Chr. Hansen (Denmark) and with the addition of a composition of natural citrus extracts. 

Results

Results. The article proposes a technology of raw smoked products using starter cultures of microorganisms, a composition of citrus extracts and post-enzymatic heat treatment. Commercial cultures of the company Chr Hansen (Denmark) were taken as starting cultures of microorganisms: Easy Cure, Rosa, BLC 78. The composition of citrus extracts was added during massaging. Post-enzymatic heat treatment was used as an additional safety measure for meat products to inactivate pathogenic microorganisms and to preserve the taste and nutritional value of the finished product. The authors suggest some practical recommendations on the selection of starter cultures and technological parameters of post-enzymatic heat treatment for the production of certain types of pork meat products. 

Conclusions

Conclusions. The developed technology makes it possible to stabilize the quality indicators of meat products and reduce the duration of the production cycle. Rosa starter culture is the most preferred for the production of smoked carbonade, and Easy Cure starter culture is the most preferred for the production of smoked brisket. The composition of citrus extracts has antimicrobial activity and is suitable for use in the production of raw smoked meat products. The potential of using the composition of natural citrus extracts in the technology of raw smoked meat products with post-enzymatic heat treatment to improve organoleptic properties, reduce sodium nitrite and prolong the shelf life of finished products is shown.

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The authors declare that there are no conflicts of interest present.